FLOURLESS PALEO VEGAN CHOCOLATE ZUCCHINI CAKE (KETO, GLUTEN FREE)

An easy recipe for a healthy flourless paleo vegan chocolate zucchini cake! Made with either coconut flour or rolled oats, this chocolate cake is moist and delicious. Topped with a coconut cream ganache, it’s a healthy cake recipe. Keto, Gluten Free.

INGREDIENTS
For the Flourless Version (Vegan, Gluten Free, Sugar Free)

• 2 1/4 cups gluten free rolled oats Can sub for quinoa flakes
• 2 tbsp cocoa powder
• 3/4 cup granulated sweetener of choice I used a stevia blend
• 1 tbsp baking powder
• 1/4 cup shredded zucchini
• 1 cup mashed sweet potato
• 1 flax egg
• 1 cup liquid of choice almond milk, coconut milk etc * See notes
• 1/4 cup coconut oil, melted

For the Keto, Paleo, and Low Carb Version

• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/2 cup granulated sweetener of choice I used a stevia blend
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 cup shredded zucchini
• 3 large eggs
• 3 tbsp coconut oil, melted
• 3 tbsp liquid of choice coconut milk, almond milk etc

INSTRUCTIONS

• Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8-inch pan with parchment paper and set aside.
• In a high-speed blender, combine all your ingredients and blend until a thick batter remains. Regularly scrape down the sides to ensure all the ingredients are fully incorporated. 
• Pour the batter in the greased pan and bake for 25-30 minutes, or until a skewer comes out clean from the center. Allow the cake to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.
• Read more please visit : thebigmansworld.com

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